Mack and Jacks African Amber clone
Is there a reason for using LME vs DME in the extract version. I'm thinking of making it but I usually use DME. I know it would use less DME than LME but is there a flavor difference from using DME instead of LME?
Using origional recipe as basis here's what I have:
6 pds light DME
1 pd munich
.5 pd crystal 50 L
.5 pd carapils
1 oz Centennial 9.3%AA 60 min
.75 oz Cascade 6.2% 2 min
.5 oz Cascade 6.2% dryhop
1/2 oz dried valencia orange peel 30 min boil
Safale 04 yeast
OG: 1.059
FG: 1.014
ibu: 32.1
alc: 6%
suggestions?
DC
Looks good to me, I don't think there would be any difference. When I did extract, my LHBS didn't carry that much DME, and if he did it was usually in 1lb bags, so I never really used it except for starters or og adds.
I'm sure it will come out great. One thing about this recipe, for some reason it comes out very very good as an extract. This is the one beer that I have trouble discerning between extract and All grain.
I just tapped a batch of this that I made about 3 weeks ago (using the recipe I posted earlier in the thread). This time I dry hopped by adding 1/2 oz of Amarillo in a hop sack directly into the keg before I racked and pressurized it (recall that the real Mac & Jack's has a hop sack directly in the keg).
The dry hopping makes this a dead ringer for the real Mac & Jack's. The cloudiness of the original is there, where my previous batches clarified more. The hop flavor and mouthfeel are spot on. I could probably play around with the hop variety (I was unable to obtain Cascade when I bought my stock, which is why the Amarillo was on hand.) Mine is probably a bit too carbonated right now, so I'll purge it down over the next couple of days. My recipe provides somewhat better head retention and foam that clings to the side of my glass compared to the real thing, although this may have to do with using cleaner glasses than the typical pub with residual surfactants on their glassware.
As far as I'm concerned, my quest is over and now it's just about volume and spreading the gospel.
very cool, i'm sure kegging it helped be more like the original also. I think you said you did this as an extract. It's very strange, but this beer is excellent as an extract, and it's hard to tell between that and an all grain batch. I have my latest attempt in the bottle now for about 2 weeks. I'll give it another couple of weeks, it already tastes great.
I just set a corney full of this at a convention where it and 6 other homebrews were featured in a hospitality room. I am proud to say my slightly tweaked version of this was the most popular and first to empty.
Yea, this one is a crowd pleaser. If you brought 2 corneys those would have gone before the others too.
first time I used WLP005 with this recipe, and it's really awsome. Makes the malt in this pop out more than any other yeast that I tried. It's been in the bottle over a month now, and I can't wait to unveil this at the annual 4th of july party
it has the citrusy taste, but I can also taste apple pear and malty, malty goodness
I'm getting things together to make this and Iwas wondering what the difference is between adding hops 2 minutes left in boil versus dry hopping. Aren't both adding aroma, just a lot more in dry hop? If so why not skip the 2 minute addition, or am I missing something?
DC
You can try it, I do the 2 minute add just to bang out more hop aroma, along with the dry hop. On the other hand you really have no choice but to dry hop, it really, really makes a difference.
I don't think leaving out the 2 minute add will change anything, try it, either way i'm sure you'll be very pleased with this one.
I'll be making mack and jacks sunday using recipe below. Also making 6 gallons of elderberry wine.
6 pds light DME
1 pd munich
.5 pd crystal 50 L
.5 pd carapils
1 oz Centennial 9.3%AA 60 min
.5 oz Cascade 6.2% dryhop 4 days into primary
1/2 oz dried valencia orange peel 30 min boil
Safale 04 yeast
OG: 1.059
FG: 1.014
ibu: 32.1
alc: 6%
DC